Xuejiao Wang

9PUBLICATIONS
8CO-AUTHORS
Composite and hybrid materialsFood chemistry and food sensory scienceAgricultural molecular engineering of nucleic acids and proteinsMechanobiologyFood packaging, preservation and processing
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Publications (9)

|Jun 26, 2026
Effect of Post-Mixing pH Regulation of a Gelatin-κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels.

|Mar 14, 2026
Functional and Interfacial Responses of Honeybee Pupa Water-Soluble Proteins to pH, Ionic Strength, and Sucrose.

Feiying Yu, Xuejiao Wang, Linyan Zhou

|Feb 09, 2026
Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in Foods.

Shirong Wang, Jing Liu, Xuejiao Wang

|Jan 10, 2026
Enhancing Antioxidant and Flavor of Xuanwei Ham Bone Hydrolysates via Ultrasound and Microwave Pretreatment: A Backpropagation Artificial Neural Network Model Prediction.

Xin Chen, Xianchao Feng, Xingwei Wang

|Jul 29, 2025
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation.

Shikang Tang, Yidian Li, Xuejiao Wang

|Jul 24, 2025
Cinnamaldehyde-loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives.

Tingting Feng, Qisheng Ding, Kexi Zhu

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Frequent Collaborators

4 joint publications

Chaofan Guo

2 joint publications

Shaoquan Liu

2 joint publications

Linyan Zhou

2 joint publications

Xingwei Wang